TOMATOES--WHOLE OR HALVED (PACKED IN WATER)

Michigan State University Extension
Preserving Food Safely - 01600874
10/13/97

TOMATOES--WHOLE OR HALVED (PACKED IN WATER)


     QUANTITY: An average of 21 pounds is needed per  canner
load  of  7 quarts; an average of 13 pounds  is  needed  per
canner  load  of  9 pints.  A bushel weighs  53  pounds  and
yields 15 to 21 quarts--an average of 3 pounds per quart.   

     PROCEDURE FOR HOT OR RAW TOMATOES PACKED IN WATER:     
Wash  tomatoes.  Dip in boiling water for 30  to  60 seconds
or  until  skins  split;  then dip in cold water.   Slip off
skins and remove cores.  Leave whole or halve.              

     Acidify  by  adding  two tablespoons of  bottled  lemon
juice or 1/2 teaspoon of citric acid per quart of  tomatoes.
For  pints,  use one tablespoon bottled lemon juice  or  1/4
teaspoon  citric  acid.  Acid can be added directly  to  the
jars before filling with product.  Add sugar to offset  acid
taste, if desired.  Four tablespoons of a 5 percent  acidity
vinegar  per  quart may be used instead of  lemon  juice  or
citric acid.  However, vinegar may cause undesirable  flavor
changes.                                                    

     Add  1  teaspoon  of salt per quart  to  the  jars,  if
desired.   For hot pack products, add enough water to  cover
the tomatoes and boil them  gently for 5 minutes.  Fill  hot
jars with  hot  tomatoes  or  with raw peeled tomatoes.  Add
the  hot  cooking  liquid  to the hot pack, or hot water for
raw pack to cover, leaving  1/2-inch headspace.  Adjust lids
and process.                                                

             RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES   
               PACKED IN WATER IN A BOILING-WATER CANNER    

                        Process Time at Altitudes of        
Style                                                       
of        Jar       0-        1001-     3001-     6001-     
Pack      Size      1000 ft.  3000 ft.  6000 ft.  8000 ft.  

Hot      Pints      40 min.   45 min.   50 min.   55 min.   
Hot      Quarts     45        50        55        60        

Raw      Pints      40        45        50        55        
Raw      Quarts     45        50        55        60        


             RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES   
           PACKED IN WATER IN A DIAL-GAUGE PRESSURE CANNER  

               Canner Gauge Pressure (PSI) at Altitudes of  
Style                                                       
of     Jar   Process     0-       2001-    4001-    6001-   
Pack   Size  Time        2000 ft. 4000 ft. 6000 ft. 8000 ft.

Hot   Pints  15 min.     6 lb.    7 lb.    8 lb.    9 lb.   
Hot   Quarts 15          6        7        8        9       

Raw   Pints  10 min.     11 lb.   12 lb.   13 lb.   14 lb.  
Raw   Quarts 10          11       12       13       14      


       RECOMMENDED PROCESS TIMES FOR WHOLE TOMATOES PACKED  
          IN WATER IN A WEIGHTED-GAUGE PRESSURE CANNER      

                                Canner Gauge Pressure (PSI) 
                                at Altitudes of             
Style                                                       
of       Jar        Process        0-             Above     
Pack     Size       Time           1000 ft.       1001 ft.  

Hot     Pints       15 min.        5 lb.          10 lb.    
Hot     Quarts      15             5              10        

Raw     Pints       10 min.        10 lb.         15 lb.    
Raw     Quarts      10             10             15        


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